Friday, March 1, 2013

Do you have family that do not like brussels sprouts? Maybe that's you. Who me? In my house that's my husband. I love brussels sprouts, so I'm always looking for a recipe that would show off the greatness of this miniature cabbage. So how about a recipe that throws in another veggie that some are not fond of... like cauliflower.

This delicious side dish can be served as a main dish and is best served right away. You can prepare the dish through Step 4 ahead of time. Remove the dish from the heat and let sit for up to an hour, then reheat and proceed with Step 5.
Try this recipe on your brussels sprouts or cauliflower haters and see if you don't get some converts.

Cauliflower, Brussels Sprouts & Red Beans

From Martha Rose Shulman (NYTimes.com)

Yield 4 - 6 servings

Category Side Dish

Cuisine Vegan, Vegetarian

Ingredients

1 medium cauliflower

2 tsp dijon mustard

2 Tbsp fresh lemon juice

1/4 C filtered water

2 Tbsp extra virgin olive oil

3/4 lbs brussels sprouts, trimmed and quartered

sea salt & ground pepper to taste

1 15 oz can red beans, drained and rinsed

2 Tbsp chopped fresh dill

Directions

1. Quarter and core cauliflower, then slice thin so it falls apart in to small pieces.

2. Whisk together mustard, lemon juice, 1 Tbsp olive oil and water in small bowl and set aside.

3. Heat remaining 1 Tbsp of olive oil over medium heat in a well-sesoned wok or large non-stick skillet. Add cauliflower and brussels sprouts and cook, stirring often for 5 minutes or until the vegetables are seared and beginning to soften.

5. Add the beans, dill and lemon-mustard mixture. Stir for another minute or two. Taste, adjust seasonings and remove from heat.

6. Serve over quinoa or grain of your choice. Add drizzle of lemon-flavored olive oil over each serving if desired.

Is there a vegetable that you or someone in your family never liked until you found the right recipe to make that veggie shine?
If you have children who may not like vegetables, you'll want to get The Prisoner of Carrot Castle for the iPad, soon in print from Purple Carrot Books.